{ "created": "2021-06-17T00:19:49.707729+00:00", "id": "181469", "links": {}, "metadata": { "$schema": "https://bib.rero.ch/schemas/documents/document-v0.0.1.json", "adminMetadata": { "encodingLevel": "Full level", "source": "RERO labcud" }, "contentMediaCarrier": [ { "carrierType": "rdact:1049", "contentType": [ "rdaco:1020" ], "mediaType": "rdamt:1007" } ], "contribution": [ { "entity": { "$ref": "https://mef.rero.ch/api/agents/idref/028799461", "pid": "3242088" }, "role": [ "cre" ] }, { "entity": { "$ref": "https://mef.rero.ch/api/agents/idref/028799488", "pid": "6275772" }, "role": [ "ctb" ] } ], "copyrightDate": [ "\u00a9 1986" ], "dimensions": [ "22 cm" ], "electronicLocator": [ { "content": "coverImage", "type": "relatedResource", "url": "http://books.google.com/books/content?id=JpUgAQAAIAAJ&printsec=frontcover&img=1&zoom=1&source=gbs_api" } ], "extent": "XLV, 138 p.", "identifiedBy": [ { "type": "bf:Isbn", "value": "9780820403526" }, { "source": "RERO", "type": "bf:Local", "value": "1023370" } ], "issuance": { "main_type": "rdami:1001", "subtype": "materialUnit" }, "language": [ { "type": "bf:Language", "value": "eng" } ], "originalLanguage": [ "fre" ], "originalTitle": [ "Du fait de cuisine" ], "partOf": [ { "document": { "$ref": "https://bib.rero.ch/api/documents/2009770" }, "numbering": [ { "volume": "22" } ] } ], "pid": "181469", "provisionActivity": [ { "_text": [ { "language": "default", "value": "New York ; Berne [etc.] : P. Lang, [1986]" } ], "place": [ { "country": "xxu" } ], "startDate": 1986, "statement": [ { "label": [ { "value": "New York" } ], "type": "bf:Place" }, { "label": [ { "value": "Berne [etc.]" } ], "type": "bf:Place" }, { "label": [ { "value": "P. Lang" } ], "type": "bf:Agent" }, { "label": [ { "value": "[1986]" } ], "type": "Date" } ], "type": "bf:Publication" } ], "responsibilityStatement": [ [ { "value": "ed. and transl. by Terence Scully" } ] ], "seriesStatement": [ { "_text": [ { "language": "default", "value": "American University studies. Series 9, History; vol. 22" } ], "seriesEnumeration": [ { "value": "vol. 22" } ], "seriesTitle": [ { "value": "American University studies. Series 9, History" } ] } ], "subjects": [ { "entity": { "authorized_access_point": "1417-1500", "type": "bf:Temporal" } }, { "entity": { "$ref": "https://mef.rero.ch/api/concepts/idref/027231313", "pid": "14564102" } }, { "entity": { "$ref": "https://mef.rero.ch/api/places/idref/031152791", "pid": "16802593" } } ], "subjects_imported": [ { "entity": { "authorized_access_point": "livre de recettes", "source": "rerovoc", "type": "bf:Topic" } }, { "entity": { "authorized_access_point": "[document]", "source": "rerovoc", "type": "bf:Topic" } } ], "title": [ { "_text": "Chiquart's \"On cookery\" : a fifteenth-century Savoyard culinary treatise", "mainTitle": [ { "value": "Chiquart's \"On cookery\"" } ], "subtitle": [ { "value": "a fifteenth-century Savoyard culinary treatise" } ], "type": "bf:Title" } ], "type": [ { "main_type": "docmaintype_book", "subtype": "docsubtype_other_book" } ] }, "updated": "2024-02-26T05:48:33.092560+00:00" }